Graduated pipette 1000 microlitre volume.
Freight is included-
Out of stock
L-Malic acid, added in combination with tartaric acid, is an easy and inexpensive tool to achieve an appropriate pH shift, and a high level of microbial integrity for malolactic fermentation. It prevents the excessive precipitation of tartaric acid and potassium, and therefore the loss of dry extract in all wines. The result is improved sensory balance and palate harmony.
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The top offering from Saury. Hand selected and hand crafted every step of the way. Saury Premium is made using the best French oak sourced from the finest “Haute Futaie” forests of central France and seasoned for more than three years under the perfect conditions found at the Saury cooperage, located near the foot of the Massif Central mountains. Throughout the barrel making process our master coopers hand sort and hand select each and every stave until only the best thirty staves are remaining to ensure the finest of grain and exceptional quality of wood. Saury Premium is a barrel deserving of the very best wines, providing elegance and finesse, and preserving the effort and commitment of both winemaker and viticulturist in every wine region of the world.- Sourced from the finest forests of central France
- Extra-fine Grain
- French Oak certified origin
- 3 Year seasoning
- Fire or Immersion bending
- Medium, Medium Plus, House, Lumière, or Lumière Plus toast
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Saury Classic is the original barrel produced by the Saury Cooperage. First crafted in 1873, Saury Classic stays true to its origins and provides the core components that all winemaker’s desire - fruit support, structure and length, with minimal toast influence - maintaining the cooperages original philosophy to “respect le fruits”.
Available in either French or American Oak, using a fine selection of wood from the forests of central France (for French Oak) and the forests of America (for American Oak), with 3 year open-air seasoning at our wood park in Brive, and a choice of traditional fire bending of staves or bending of staves through hot water immersion.
- Seasoned near the foot of the Massif Central Mountains
- Fine Grain
- French or American Oak
- 2 or 3 Year seasoning
- Fire or Immersion bending
- Medium, Medium Plus, Lumière, or Lumière Plus toast
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Saury Bourgogne is an impressive Burgundian barrel offering a perfect balance of fine toast aromatics and textural finesse. Crafted exclusively with 3 year seasoned wood from a blend of centre of France forests and toasted using a large traditional Burgundy brazier, giving two very distinctive toast levels to match with your Chardonnay, Pinot Noir, Shiraz or Syrah and other wine styles as you prefer.
NEW Cru Toast - A sensational Burgundian toasting to provide mid-palate weight, sweetness and an elegant Burgundian lift. Perfect for Chardonnay, Pinot Noir and Shiraz/Syrah.
- Fine or Mid-fine Grain
- French Oak
- 3 Year seasoning
- Fire or Immersion bent
- House, Medium-Long or Cru toast
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Located in Charente, outside of Cognac and with over 30 years dedicated solely to the design and manufacture of large oak vessels, our cooperage is well experienced in the production of wooden tanks of up to 500hL in capacity. For shipment to ANZ we offer sizes from 10-70hL, fully assembled for immediate use. Purchased mainly from state forests managed by the ONF (Office National des Forêts), all our oak is certified as PEFC. After the trees are harvested, we cut long planks of 54mm and 65mm thickness which are then naturally open air dried for a minimum of 4 years. Having discussed the exact requirements of your project (end use, choice of accessories, site constraints) our in-house design team will make a drawing following the complete specifications in conjunction with our artisan coopers. A clear description, detailed drawing and a quote are all provided for you to sign before we commence production. Once approved, the precise construction work begins.- Custom made 1000-7000L
- TCA analysis by EXACT laboratory
- French Oak
- Specially selected 4 year seasoned wood
- 54mm initial stave thickness
- Medium or Medium Plus toast
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Dating back to the early 1700's, Tonnellerie LEROI was originally founded as the exclusive cooperage for Martell Cognac and is the oldest continuous cooperage in France. Our master coopers craft barrels of exceptional quality, providing structural lift, balance, richness and volume to young wines throughout the world.
If you are currently using barrels in your program from Taransaud and Seguin Moreau, we challenge you to also try Tonnellerie LEROI to realise the qualities that the smallest cooperage in the region, but also the oldest in France, can bring to your wine.
- Divine - Extra-fine grain
- Harmonie - Fine grain
- Coopers Selection - Mid-fine grain
- French Oak
- Fire bent
- Light, Medium, Medium-Long, Medium Plus or Burgundy House toast options
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Tonnellerie VLAD is a Romanian Cooperage situated in the Transylvania forest area. Oak is sourced from three forest regions of Romania –Transylvania, Moldavia and Wallachia.
VLAD has its own stave mill and wood yard for maturing the oak for 36 months, where it is crafted with artisanal crafted with long toasting from one to four hours. All oak from Vlad is from PEFC and FC certified forests. Barrels are crafted in 225L, 228L, 300L, 500L. VLAD 225L is available in thin stave (22mm) or regular stave (27mm). The barrels are of high quality and are competitively priced.
Toasting is artisanal – use of incandescent oak embers and slow (two to four hour) low temperature toasting allows the toast to penetrate the staves up to 10mm, and develops refined and subtle oaky notes.
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Our latest offering from the heart of France. Utilising our unique location for wood seasoning, near the foot of the Massif Central Mountains, Saury MASSIF provides a value-for-money barrel with increased impact from a hotter toast - smoke/meat/char - married with the delicacy of our wood.
Available in 225L, 228L, 300L & 500L
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- Hungarian Oak
- Open air seasoning for at least 24 months
- Available in 5L, 10L, 20L, 56L and 112L
- 5L - Immersion Bent and Char #4
- 10L, 20L, 56L and 112L - Fire Bent and Char #4
- Zinc-plated hoops
- Barrel racks included for 5L, 10L and 20L barrels
- Other sizes available – enquire for pricing
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- Hungarian Oak
- Open air seasoning for at least 24 months
- Available in 1L, 2L, 3L, 5L, 10L, 20L, and 28L
- 1L, 2L, 3L, 5L - Immersion Bent and Medium Toast
- 10L, 20L, and 28L - Fire Bent and Medium Toast
- Heated in a dry-air furnace at 160°C for 40-55 minutes
- Zinc-plated hoops
- Barrel racks included for 1L, 2L, 3L, 5L, 10L and 20L barrels
- Other sizes available – enquire for pricing
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For milling of grapes, apples, pears, berries and more
- Maximum capacity 1000kg per hour
- Centrifugal mill shreds fruit in optimum manner - not too coarse, not too fine
- One pass guarantees highest possible juice yield pre-pressing
- Simple to operate with large feed hopper for easy filling
- Easy clean design – remove feed hopper and spray with water
- Safe – protective motor switch for over loading and reach-in protection; PE shield to protect cutters and motor from unauthorised intervention
- Maintenance free – almost, only the reversible cutting blades require sharpening from time to time
- Rust-free for its entire service life
- Certified food safe
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For pressing of grapes, apples, pears, berries, wine lees and more
- High juice yield with unique slit blade basket construction
- Quick and easy pressing, without electricity or muscle power
- Simply connect water hose, turn on tap and water will expand the internal rubber membrane outwards, pressing the fruit against the basket
- Gentle fruit treatment maximising aroma and flavour
- Pressing in the 40L with normal mains pressure (2.5-3 bar) will generate 20 tonnes of pressing power!
- High quality materials – stainless steel pressing basket and high quality natural rubber membrane
- 40L, 90L and 180L presses have optional fine filter bag for yeast and lees recovery, or pressing additives
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Out of stock
For pressing of grapes, apples, pears, berries, wine lees and more
- High juice yield with unique slit blade basket construction
- On swiveling stand with wheels, for easier transport and emptying the pulp
- Quick and easy pressing, without electricity or muscle power
- Simply connect water hose, turn on tap and water will expand the internal rubber membrane outwards pressing the fruit against the basket
- Gentle fruit treatment maximising aroma and flavour
- High quality materials – stainless steel pressing basket and high quality natural rubber membrane
- Optional fine filter bag for yeast and lees recovery, or pressing additives
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All aromatic wines and rosé
- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
- Download ACTIVATION GUIDE
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For all terpene driven white wines, Sparkling and Prosecco
- Fresh citrus and lime characters
- Robust strain with low nutrient requirements
- Excellent riddling properties and fast flocculation
- Download ACTIVATION GUIDE
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For expressive rosé and all crisp summer wines
- Aromatic flavour profile of pink grapefruit and blood orange zest characters
- Fruity and exotic aroma spectrum due to increased fruit ester formation
- Stable and persistent aroma
- Download ACTIVATION GUIDE
- Backorders will be dispatched after container arrival, due end of January 2026.
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For all complex white wine
- Emphasises yellow fruit characters and creaminess
- Fast autolysis, release of mannoproteins and polysaccharides
- Low sugar conversion rates
- Perfect for all barrel fermented wines or wines aged on lees
- Download ACTIVATION GUIDE
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All fruit driven red wines and stuck ferments
- Amplified xylanase activity for increased flavour, colour and tannin
- Low ester and low VA formation
- Strong fermenter and restart strain
- High alcohol tolerance up to 18 vol % alc
- Download ACTIVATION GUIDE
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All red, white and rosé wines
- Saccharomyces uvarum strain
- Combines flavour diversity of Non-Saccharomyces yeast with fermentation security of Saccharomyces yeasts
- “Clean Spontaneous” flavour spectrum combined with high alcohol tolerance
- Increased savoury and spicy characters
- Download ACTIVATION GUIDE
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All red, white and rosé wines
- World first blend of spray dried Pichia kluyveri and Saccharomyces cerevisiae
- Solution for spontaneous fermentations
- Expressive thiols and long chain esters
- High alcohol tolerance up to 16 vol % alc
- Top Performer in all wines, including low YAN wines
- Download ACTIVATION GUIDE
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“The problem solver”
Recommended for all juices, musts and wines, plus cider and all kinds of fruit fermentations
- Highly purified yeast cell wall product
- Vegan friendly and certified organic fining tool
- Reduces undesirable characters and phenolics
- Reduces elemental sulphur and spray residue
- Improves fermentation dynamics
- Download APPLICATION ADVICE
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Novel Inactive Yeast
Vinifcation, maturation and refreshment for all wines
- Use as a natural antioxidant in juice or wine maturation
- Reduction of SO2 addition rate pre ferment and at stabilisation
- Promotes the colour stabilisation and aroma protection of the wine during vinification
- Harmonisation of the phenol content in wines
- Increased texture and mouthfeel
- Protection against early ageing
- Refreshment of aged and oxidised wine
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For sparkling, white, rosé & red wines
Plus cider and all kinds of fruit fermentation
- Protects and enhances varietal aromas and flavours
- Inhibits the formation of H2S and reductive off-flavours
- Increases the formation of fruity esters
- Supports glutathione production of yeast leading to increased stability of the wine
- Facilitates an easy MLF due to lowering the SO2 production by yeast
- The original yeast supplement, highly purified and highly complex
- Download ADDITION GUIDE
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For sparkling, white, rosé & red wines
Plus cider and all kinds of fruit fermentation
- Certified organic – recommended for use with all organic wines
- Protects and enhances varietal aromas and flavours
- Inhibits the formation of H2S and reductive off-flavours
- Supports glutathione production of yeast leading to increased stability of the wine
- Facilitates an easy MLF due to lowering the SO2 production by yeast
- Highly complex, lower purification level so ideal for highly clarified juice
- Download ADDITION GUIDE
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Extreme tolerance towards high alcohol and high phenolic levels
Excellent for all red wines and for white wines with high alcohol
- Complex sensory profile of dark fruits, leather and spice in red wines
- Australian isolated strain with extreme alcohol tolerance to 17%
- High tolerance towards elevated phenolic conditions up to 2000-3000ppm
- Min pH 3.3; max alc 17%; max 60ppm TSO2 at pH 3.4; temp range 15-26ºC
- Simple water activation and Rip & Tip options
- Download ACTIVATION GUIDE
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Extreme tolerance towards high alcohol and high phenolic levels
Excellent for all red wines and for white wines with high alcohol
- Simple Rip & Tip option
- Complex sensory profile of dark fruits, leather and spice in red wines
- Australian isolated strain with extreme alcohol tolerance to 17%
- High tolerance towards elevated phenolic conditions up to 2000-3000ppm
- Min pH 3.3; max alc 17%; max 60ppm TSO2 at pH 3.4; temp range 15-26ºC
- AF3 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
- Download ACTIVATION GUIDE
- Backorders will be dispatched after container arrival, due end of January 2026.
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Unique Citric Acid Negative strain
Excellent for whites, rosé, Pinot Noir, Syrah and all wines where fruit purity is desired
- Protects primary fruit aromas and preserves varietal character
- No buttery characters as there is no formation of diacetyl
- Provides a very clean MLF giving excellent fruit purity
- No increase in VA because there is no acetic acid production
- Use low-SO2 producing yeast and co-inoculate for optimum performance
- Min pH 3.2; max alc 14.5%; max 20ppm TSO2 at pH 3.3; temp range 16-26ºC
- Simple water activation and Rip & Tip options
- Download ACTIVATION GUIDE
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Unique Citric Acid Negative strain
Excellent for whites, rosé, Pinot Noir, Syrah and all wines where fruit purity is desired
- Simple Rip & Tip option
- Protects primary fruit aromas and preserves varietal character
- No buttery characters as there is no formation of diacetyl
- Provides a very clean MLF giving excellent fruit purity
- No increase in VA because there is no acetic acid production
- Use low-SO2 producing yeast and co-inoculate for optimum performance
- Min pH 3.2; max alc 14.5%; max 20ppm TSO2 at pH 3.3; temp range 16-26ºC
- CN1 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
- Download ACTIVATION GUIDE
- Backorders will be dispatched after container arrival, due end of January 2026.
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Lowest ß-glucosidase activity of all strains
Excellent for all red and white wines, including sparkling wines
- Isolated in a red Burgundy cellar with year round temperatures of 12-13ºC
- Colour protective due to extremely low ß-glucosidase activity
- Accentuates varietal character and reduces vegetative aromas
- Conducts a fast MLF and is also suitable for co-inoculation
- Min pH 3.0; max alc 16%; max 40ppm TSO2 at pH 3.3; temp range 13-26ºC
- Simple water activation and Rip & Tip options
- Download ACTIVATION GUIDE
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Lowest ß-glucosidase activity of all strains
Excellent for all red and white wines, including sparkling wines
- Simple Rip & Tip option
- Isolated in a red Burgundy cellar with year round temperatures of 12-13ºC
- Colour protective due to extremely low ß-glucosidase activity
- Accentuates varietal character and reduces vegetative aromas
- Conducts a fast MLF and is also suitable for co-inoculation
- Min pH 3.0; max alc 16%; max 40ppm TSO2 at pH 3.3; temp range 13-26ºC
- HF2 DI is direct inoculation format and the perfect solution for difficult fermentation conditions
- Download ACTIVATION GUIDE
- Backorders will be dispatched after container arrival, due end of January 2026.
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Special nutrition supplement for the support of MLF bacteria metabolism
Improves bacteria metabolism and absorbs inhibitory substances
Recommended for:
- Harsh wine conditions e.g. >15% alc; pH < 3.2; TSO2 >40ppm
- Nutrient deficient fruit – low YANs, disease, dry-grown
- Wines with previous MLF difficulties and for re-inoculations
- Certified organic – recommended for use with all organic wines
- Download APPLICATION
Unique French Oak offering developed exclusively by Kauri for the ANZ market: